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The Fresh Meat Export (Hygiene and Inspection) Regulations 1987

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1.  Every person engaged in handling meat shall—

(a)wear boots and overalls or other suitable protective clothing, including covering for the hair of the head, all of which articles shall be washable and be kept as clean as is reasonably practicable; and any person liable to come into contact with any meat shall wear adequate protective clothing;

(b)wash his hands and arms with hot water and soap or other detergent immediately after contact with meat which he knows or suspects to be diseased;

(c)ensure that all equipment and implements which come into contact with meat are cleansed and disinfected—

(i)prior to commencement of work,

(ii)frequently during the course of each working day,

(iii)immediately after any contact with meat known or suspected to be diseased,

(iv)before re-use after any break in work, and

(v)at the end of each working day.

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